Giant Vanilla Donut Cake Food
GIANT VANILLA DONUT CAKE
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't want a giant donut for their birthday, amirite?
Provided by Vicky Graham
Categories Small Plates Dessert Kid-Friendly Birthday Vanilla Cake
Yield Makes 1 (23 cm/9 in) cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
- Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
- Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
- Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
- Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
- Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
- To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
- Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
- Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
- While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
- Let the icing set before slicing up to serve!
GIANT FROSTED DONUT CAKE
Make and share this Giant Frosted Donut Cake recipe from Food.com.
Provided by A Joyful Riot
Categories Dessert
Time 34m
Yield 1 Large donut cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix batter according to package or recipe directions.
- Divide batter equally into two donut bundt pans.
- Bake for the suggested amount of time (found on the box of cake mix).
- Remove cakes from oven and allow to completely cool, about 2 hours.
- Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.
- Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.
- When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate).
- Use a sharp knife to level the flat side of the cakes off a bit.
- Taking the melon baller, scoop out a ring around the middle of each cake.
- Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.
- Fill the scooped out portion of the cakes with this frosting.
- Place one cake on top of the other, flat sides together to form a giant donut cake.
- Frost the top of the donut with the remaining frosting.
- Place sixlet "sprinkles" randomly over the top of the cake.
Nutrition Facts : Calories 237, Fat 9.2, SaturatedFat 1.7, Sodium 104.3, Carbohydrate 38.5, Sugar 35.8
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